Butternut Squash and Black Bean Chili
- 1/4 cup water, for water saute
- 1 butternut squash (about 3 – 4 cups), peeled, seeded & diced
- 1 medium red onion or 2 large shallots, diced
- 2 red bell peppers, cored, seeded and diced
- 3 large cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon chipotle powder, or to taste
- 1 teaspoon cumin
- 1/4 – 1/2 teaspoon cinnamon, start small
- 1/2 teaspoon cocoa powder, optional
- 3 cans (15 oz) black beans, drained and rinsed, or 4-5 cups home cooked black beans
- 2 cans (15 oz) fire roasted tomatoes + juice or 3 to 4 fresh tomatoes, diced
- 2 cups water or vegetable broth
- himalayan salt, to taste
- fresh made tortilla strips
- diced onions
In large stock pot over medium high heat, heat water and saute the butternut squash, onion, bell peppers and garlic until onions are soft and translucent, about 5-7 minutes. Add your spices, beans, tomatoes and vegetable broth, bring to a boil, reduce heat, cover and simmer for about 1 hour, stirring occasionally and tasting for flavor along the way. Will be done when the butternut squash is tender.
Serve with garnish of choice and freshly warmed corn tortillas.
Serves 6 – 8.
Pictures reflect the use of 3 cups of water, a bit by accident. I prefer 2 cups myself for a thicker chili but the juiciness of this chili is delicious and I didn’t mind the extra liquids here. Feel free to add more liquids to suit your taste.
This recipe was revisited on 11/12/13 with minor recipe changes and new photos. The changes made to the recipe was adding another can of beans…instead of 2 cans, it now calls for 3. Feel free to use less beans if you wish. I added the extra beans as a way to make the recipe go further. I also only call for 3 cloves garlic instead of 6. Feel free to add/subtract ingredients to suit your preference.
You can sub in diced sweet potato in place of the butternut squash for variation. Would be delicious too!